for the pasta
200 gr of plain flour, plus extra for flourin
50 gr of chickpeas flour
pinch of salt
for the zucchini
4 medium zucchini, sliced
3 tbs olive oil
1 clove garlic, minced
pinch of salt and pepper to taste
fresh parsley leaves
For the pasta, combine the flours into a food processor, add salt pulse and gradually add the water, until dough come toghether. Turn out onto lightly floured surface and knead briefly until smooth. Shape into a ball,
cover with plasticwrap and put in the fridge for about 30 minutes.
Meanwhile in a large skillet pan, saute garlic in oil and add the zucchini. Cook for about 15 minutes, stirring from time to time and add water (from the pasta) if needed.
Rolling pasta using a pasta machine. Start on the thickest setting, passing the sheet through several times and lowering the setting until it reaches the thinnest setting. Slice the pasta sheet into the shape you like. Repeat the process with the rest of the dough.
Place the pasta in a large saucepan of light boiling salted water and cook for 2-3 minutes, until al dente. Drain and toss into the pan with the zucchini, drizzle with olive oil and sprinkle with fresh basil leaves.